Goma Tonyu Nabe (芝麻豆漿火鍋) – Delishar

Goma meaning Sesame, Tonyu translate to soymilk, and Nabe is hot pot in Japanese. Yes, putting it together literally means Sesame Soymilk Hot Pot. Creamy, silky, savoury soup base balanced with a tinge of sweetness. As the ingredients simmer in the hot soup, it adds layers of flavour to the soup.

I’ve been feeling rather guilty with all the festive feasting while we were in the USA. I’d like to think that the sub-zero weather made me consume more carbs and calories than I should, in order to keep warm. Feels great to return to such cool rainy weather in Singapore. Rainy days are perfect for hot pot! In fact, hotpot can be enjoyed anytime, even in hot weather. It is believed that sweating is beneficial to our health and stimulate metabolic rate. Especially one that is loaded with vegetables, low in carbs, is comforting yet healthy. 

I enlisted the help of trusty Mizkan‘s Sesame and Soymilk Soup Base to make my hot pot. Thank goodness for this ready-to-use soup base. With the current jetlag situation, I need fail-proof meal plans! I’ve tried this particular soup base a while ago (Poached Salmon Soba) and it was a hit with the fam. The smooth, rich and mildly flavoured soup is made with chicken and kelp, then finished by adding sesame and soymilk.

Feel free to substitute pork belly with salmon, chicken, or Japanese fish cake. You can use whatever protein you fancy or even opt out of it entirely. It is still going to taste great, I promise. It so happened that I have some frozen sliced pork belly in my freezer. The beauty of hot pot is that you get to use ingredients you like or ingredients that are already in your fridge. Let’s take a look at how to make this Goma Tonyu Nabe. 

First, get all the ingredients ready. Slice it into smaller pieces so it cooks quicker.

Give the packet of Sesame and Soymilk Soup Base a good shake before cutting the corner to pour out the soup.

Pour about 300ml of soup base into the pot. Do not fill the pot too much with soup base or it may overflow when you add the ingredients.

Bring it to a boil, then add ingredients. Pour in more soup if required. Cover and simmer gently until cooked through. You can do this over the kitchen stove or transfer to a portable stove to finish cooking at the dining table.

Although I ate it without rice or noodles, you can enjoy the rest of the soup when you are done with the ingredients. Make Zosui (after hot pot rice soup) with the remaining broth. Add cooked rice and a beaten egg into the broth to cook until thicken and porridge-like. Enjoy!

Mizkan’s soup base can be found at major supermarkets such as fairprice (they are having promo now), cold storage, and redmart.  

Goma Tonyu Nabe (Sesame & Soy Milk Hot Pot)


  • 3 strips of thinly sliced pork belly
  • 50 g enoki Mushroom ends removed
  • 1 shiitake mushroom
  • 1 napa cabbage leaf sliced into small chunks
  • 1 bunch of Japanese spinach
  • 3 bias slices of leeks
  • 50 g tofu cubed
  • 4-5 carrot slices
  • 300 ml Mizkan Sesame & Soymilk Soup Base

This post is in collaboration with Mizkan Asia. However, all opinion are of my own. 

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Mille Feuille Nabe (Thousand Leaves Hot Pot) – Delishar

With the festive season just around the corner, I’m always looking for quick and simple recipes that still have that wow factor to bring to potlucks or entertain. This is one such recipe. A one pot recipe that would tantalize taste buds and is a visual feast on its own. You can prepare the layers ahead, pour in Mizkan ready-to-use Pork Bone and Soy Sauce soup base, and it’ll be ready in 15 minutes. 

I absolutely love this recipe because it’s healthy too! With the all the festive feasting, which tends to be very carb and meat heavy, it’s nice to have a pot of delicious broth and heap load of veggies. 

Mizkan has quite a few ready-to-use soup base. I chose to use Pork Bone and Soy Sauce soup base because pork and cabbage are a match made in heaven. The sweetness of the cabbage marries so beautifully with the savoury broth. 

My husband was suppose to go down town to run some errands. But after seeing what I was cooking, he does not want to miss the chance of consuming it immediately after its cooked! My girls who aren’t big fans of cabbage cleaned their bowl, and slurped every last drop of soup. 

While the hotpot is cooking, I made a dipping sauce with Mizkan’s Sesame Sauce with Roasted Nuts. That sweet, nutty, spicy, and creamy sauce was the perfect condiment to have on the side. 

You can get Mizkan’s products at any major supermarkets and Redmart. 
Here are some other ways you can use Mizkan’s products:

Here’s how I made my Thousand Leaves Hot Pot.

Mille Feuille Nabe (Thousand Leaves Hot Pot)

Sharon Lam

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

  • 2 packs Mizkan Pork Bone and Soy Sauce Nabe
  • 200 g Bean Sprouts
  • 1 head Napa Cabbage separate each leaf
  • 500 g Shabu Pork Collar / Beef
  • 200 g spinach or baby spinach leaves only
  • 100 g Shimeiji mushrooms ends removed
  • 4 pcs shiitake mushrooms stem removed
  • 1 small carrot sliced

Dipping Sauce (per pax)

  • 3 tbsp Mizkan Sesame Sauce with Roasted Nuts
  • 1 pcs chilli padi minced (optional)
  • 1 tsp chopped spring onions
  • Place the bean sprouts on the base of the pot.

  • Lay spinach leaves on top of cabbage leaf.

  • Place shabu pork/beef on top of spinach.

  • Then place another piece of cabbage leaf on top. Continue doing so until you have 5 layers of cabbage leaves.

  • Slice the stacked cabbage layers into 3 portions. Then place it standing along the sides of the pot. 

  • Continue layering and portioning until the pot is almost filled, leaving a space in the middle for the mushrooms.

  • Place the shimeiji mushrooms in the reserved space, top with shiitake mushrooms and sliced carrot.

  • Pour in 2 packs of Mizkan Pork Bone and Soy Sauce Nabe and bring to boil over medium-high heat.

  • Once boiling, reduce heat to low and allow to simmer for 15 minutes.

  • Meanwhile, make the dipping sauce by mixing all the ingredients for dipping sauce in a bowl.

  • Serve immediately with dipping sauce.

You can omit beansprouts if you aren’t too keen on it or line the base of the pan with extra napa cabbage. Serve it with a bowl of rice or noodles.

Keyword 30 mins, asian, easy, hotpot, mizkan, soup

This post is in collaboration with Mizkan Asia. However, all opinions are of my own. 

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Chanko Nabe (Sumo Stew) – Delishar

It’s my favourite time of the year again! The time of delicious feasting and more importantly, the lovely company of friends and family. We gather around to share food, recipes, stories, gifts, then leave with a warm belly and full heart. This recipe is great for gatherings as it can be easily scaled up for a larger group. Plus, hotpot is always a welcomed meal for our Asian culture, especially during the cool rainy weather!

Chanko Nabe is also known as Sumo Hotpot. Yes, you guess right. It’s what the Sumo wrestlers eat to build and replenish energy. There’s really no hard and fast rule on what to put in the hotpot. It usually consists of veggies, meat, and chicken meatballs. I used Mizkan‘s ready-to-use soup base to help me prepare my Chanko Nabe. Easing me of having to prepare my own broth so I can have more time to be creative and spend time with my loved ones!

Choose from Yoso Nabe – light soup base with a combination of four stocks – bonito fish, kelp, scallop and chicken. Sesame & Soymilk – Smooth, rich and mild flavoured made with chicken and kelp soup finished with sesame and soymilk. Pork bone & soy sauce – Rich flavoured base made by adding vegetable soup and brewed soy sauce to slowly simmered pork bone and chicken soup.

You can get Mizkan’s products at any major supermarkets. Here are some other ways you can use Mizkan’s products:

Chanko Nabe (Sumo Hotpot)

Prep Time 15 minutes

Cook Time 15 minutes

  • 1 pack Mizkan’s Yose Nabe/Soymilk & Sesame/Pork Bone soup base
  • 600 g Napa cabbage slice to 2-inch pieces
  • 150 – 200 g Xiao Bai Cai separated
  • 2 stalks Leeks sliced diagonally
  • 200 g Enoki mushrooms cleaned, ends removed
  • 4-6 pcs Fresh Shiitake mushrooms cleaned, stalk removed
  • 200 g Tau kua slice into cubes
  • 300 g Shabu pork belly
  • 1 pcs Medium carrot Cut into 1/2 inch rounds


  • 300 g Minced chicken/pork
  • 1 Egg
  • 4 tbsp Spring onions to garnish chipped
  • 4 tbsp Napa cabbage finely chopped
  • 3 tbsp Cornflour Add more if mixture too wet
  • 1 tbsp Old ginger grated
  • 1/4 tsp White pepper


  • Add all the ingredients together into a large bowl and mix with hand or chopsticks. Mix the meat mixture in one direction vigorously until it is sticky.

  • Shape mixture into one-inch meatballs.

Chanko Nabe

  • Layer the bottom of the pot with the napa cabbage.

  • Then add the rest of the ingredients on top of the napa cabbage.

  • Carefully drop in the meatball.

  • Pour in Mizkan Chicken and Salt soup base and bring to boil.

  • Cover and simmer until meat cooked and vegetables tender, about 15 minutes.

  • Season with salt or soy sauce if needed (I didn’t add any)

  • Serve immediately with a bowl of rice or add noodles to the broth to cook.

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